Hong Kong-Style Baked Pork Chop Rice Recipe

For those interested in making Hong Kong-style baked pork chop rice, I found the following recipe online. I haven't tried making it myself, so I can't vouch for how good the recipe is. However, it is the only recipe I've found online so far.

The only tweaks I would suggest are:

• Use leftover rice to make the fried rice....authentic Chinese style!
• Top the sauce off with a little bit of cheese before popping into the oven...American or Cheddar will do

Enjoy!

Regards,
BakedPorkChopGuy


Ingredients

For the fried rice

• 8 bowls of rice
• 1 egg
• 1/2 tsp salt
• 2 tbsp oil

For the pork chop

• 8 slices of pork chop
• 2 tsp salt
• 1/2 tsp sugar
• pepper
• 2 tsp Chinese wine
• 1 garlic, mashed
• 1/2 cup flour
• 2 eggs, beaten
• 1 cup bread crumbs
• oil for deep frying

For the sauce

• 4 tomatoes
• 1 onion
• 1 clove garlic mashed
• 1 tsp salt
• 1 tsp sugar pepper
• 4 tbsp tomato ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp cornstarch
• 1/2 cup water
• 1 tbsp oil

Preparation

Beat the pork chop with a mallet or back of chopper to loosen.
Marinade the pork chops in with salt, sugar, pepper, wine and garlic for half an hour.
Dredge the pork chops a piece at a time, first in flour, then in the beaten egg and finally in the bread crumbs.
Heat oil for deep frying.
Deep fry the pork chops in medium high heat till slightly golden brown.and set aside.
Chop into biting pieces when cool enough to handle, taking care not to break off the breadcrumbs.
Set aside

Chop up the onions.
Chop the tomatoes into small pieces.
In a saucepan sauté the garlic and the onions in oil till transparent without browning.
Add the chopped tomatoes.
Sauté till the the tomatoes begin to soften.
Add tomato ketchup, salt, pepper, Worcestershire sauce.
Reduce heat and let braise for 15 minutes.
Thicken sauce with the cornstarch and water.

Heat oil in wok till smoking.
Add the eggs.
Add cooked rice and stir fry over high heat.
Add salt to taste.

Put the fried rice on a large oven proof dish.
Place the fried pork chop on top of the rice in a single layer.
Pour the sauce evenly over the pork chop.
Bake in the over for 5 minutes or till the sauce is slightly brown on top.
(http://www.galaxylink.com.hk/~john/food/cooking/canton/
porkchoprice.htm)

Baked Pork Chop Rice: An Introduction

Hong Kong-style baked pork chop rice is one of my favorite dishes. If you grew up in Hong Kong or in a Chinese community with HK-style cafes, you know what I'm talking about. For the uninitiated, the dish basically consists of:

• lightly breaded and fried pork chops
  
• fried rice or regular rice
  
• tomato-based sauce
• small amount of cheese
  

The rice (preferably fried rice) is placed in a large oven proof dish with the pork chops placed on top of the rice in a single layer. The tomato sauce is poured evenly over the pork chops with a little bit of cheese sprinkled on top. The dish is then baked in the oven till the sauce/cheese is slightly brown on top. Oh, so yummy!

BakedPorkChopRice

While this dish appears simple and easy-to-make, it isn't. Trust me on that. I've tasted many a baked pork chop rice and very few Hong Kong-style cafes make it well...or even make it OK. For HK-style baked pork chop rice to be delicious, there has to be:

1. the right amount of tomato in the sauce (which I shall call tomatoeness)
2. flavorful rice
3. lightly fried pork chops
   
4. the right amount of cheese, and
5. the overall texture can't be too dry or too wet

This blog is dedicated to my search for the ultimate HK-style baked pork chop rice. I'll document every restaurant I visit (near and far) for the best baked pork chop rice and share my experiences (both good and bad) with you.

Regards,
BakedPorkChopGuy

PS - If you have any recommendations for where I can find good HK-style baked pork chop rice, let me know. I'm always in the mood for baked pork chop rice!